Best Cinnamon Roll Icing
This creamy Cinnamon Roll Icing is produced in 3 minutes with only 4 common ingredients and is delicious. It transforms cinnamon buns, whether handmade or purchased, into the ideal breakfast delight! Because the Cinnamon Roll Glaze permeates into the cinnamon rolls, each mouthful is simply delectable! After learning how to create Cinnamon Roll Icing from scratch, you’ll never go back to buying it! We enjoy making Easy Cinnamon Rolls on the weekends, which are one of our favorite weekend snacks.
In any case, they’re a fantastic way to start the day on a Sunday!
It’s the ideal accompaniment to a cinnamon bun of any variety.
They never seem to be able to provide you with enough frosting, do they?
Easy Cinnamon Roll Glaze
Only four ingredients are needed to make this Cinnamon Roll Icing, which takes less than three minutes to prepare. It’s created with pantry staples, making it simple to whip up on the spur of the moment. Powdered sugar (also known as confectioner’s sugar), butter, milk, and vanilla extract are among the ingredients. Cinnamon Roll Glaze, on the other hand, isn’t only for cinnamon rolls; it’s also fantastic for dipping muffins into! You may use it to drizzle over cakes, pound cakes, breads, and a variety of other baked goods.
It has the ability to transform even the most simple dish into something exquisite!
How to Make Cinnamon Roll Icing
- Pour milk into a large mixing bowl and add powdered sugar, butter, vanilla and milk
- Stir until well combined. Make a smooth sauce and pour it over the heated rolls.
It spreads easily on your rolls and seeps down into them, enhancing the flavor of each and every mouthful. This recipe yields the ideal quantity of Cinnamon Roll Glaze for 10-12 big rolls or 24 tiny rolls (depending on the size of the rolls) (like my Easy Cinnamon Rolls recipe). I understand that not everyone enjoys drenching their cinnamon rolls with Cinnamon Roll Glaze the way I do. Fill a ziplock bag with your glaze/icing and sprinkle it on top of the cupcakes. To make a drizzle, cut a corner of the paper.
I use them for glazes, sour cream on tacos, and a variety of other things.
If you like your Cinnamon Roll Icing to be a bit less sweet, simply add powdered sugar one tablespoon at a time until the desired sweetness is reached.
If you enjoy this simple dish, please consider leaving a five-star rating in the comments section.
You’ll Also Love these Amazing Glaze Recipes
- Cream Cheese Glaze, Lemon Glaze Recipe, Orange Glaze Recipe, and a Basic Glaze Recipe are all included.
Is this something you created? Leave a rating for the recipe and tag me on social media (@julieblanner)!
- 2 cups powdered sugar (also known as confectioner’s sugar)
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 4 tablespoons milk (you may use heavy cream or half and half for the milk)
- In a large mixing bowl, whisk together the powdered sugar, melted butter, vanilla extract, and milk until smooth. Pour the sauce over the heated buns and distribute evenly
You may prepare ahead of time and reheat before serving. Spread the mixture onto your favorite pastries or use it to dip them into. Caloric intake is 99 kcal (5%), carbohydrates are 20g (7%), fat is 2g (3%), and saturated fat is 1g (1%).
(5 percent ), The following values are for cholesterol: 5mg (2 percent), sodium: 19mg (1 percent), potassium: 6mg, sugar: 19g (21%), vitamin A: 65IU (1 percent), calcium: 6mg (1 percent ) Nutritious values are approximate and are not guaranteed; nonetheless, they are offered for your convenience.
503 user reviews
- 5star values total 443
- 4star values total 42
- 3star values total 10
- 2star values total 3
- 1star values total 5.
I followed the recipe precisely as it was written. Everything turned out perfectly. For me, it was enough to cover 12 rolls, not 24. The only reason I used buttermilk in the frosting was because I had a small amount left over that I needed to utilize. This was exactly what I was looking for—thank you, Cara! NOTE: There is no instruction in this recipe to sift the powdered/confectioners sugar. Honestly, I didn’t do anything to it but wisk it through to break down some of the larger lumps of sugar that had formed.
- When I forget to set the cream cheese out before using it, I put it in a small bowl on my heating pad (the same one I used to make my rolls rise) on low/medium heat for about 20 minutes to soften it up before using it.
- It appears that this was missed out of the description!
- My family enjoys it, and I am confident that yours will as well.
- It’s simple to make and so delicious that you could eat it all by yourself.
- package of cream cheese and reduced the amount of butter somewhat in this recipe.
- Make certain that your butter and cream cheese are melted before using them.
- This turned up very smooth and creamy, making it the ideal topping for cinnamon buns on Sunday mornings.
- Cara M., thank you so much for this delicious recipe!
- I can’t describe how tasty it is.
- It resulted in a somewhat thicker frosting, which we like.
- I will never make cinnamon rolls again without include this frosting in the recipe!
- I created the frosting as the rolls were rising, and I began to consume it by dipping raspberries into it as the rolls rose.
- It’s INCREDIBLY GOOD!
- Give it a go!
- Mmm, it’s light and creamy.
- This icinig is not creamy, but has a consistency that is similar to gloss.
- It was a big hit with my family.
- I didn’t make a single modification!
- In the past, I’d used a recipe that called for more cream cheese, reasoning that I’d prefer it that way.
- I was pleasantly delighted, and I now have a new go-to dish that I will make on a daily basis.
Best Cinnamon Roll Icing (No Cream Cheese!)
Cinnamon Roll Icing is the key to whether or not your Cinnamon Roll is successful. This Cinnamon Roll Icing Recipe with vanilla buttercream is the greatest you’ll ever have!
Cinnamon Roll Icing Recipe without Cream Cheese
When it comes to Cinnamon Rolls, it is the icing that makes or ruins the treat. Cinnamon Roll Icing Recipe with vanilla buttercream icing is the greatest you’ll ever taste.
Ingredients in Cinnamon Roll Frosting
Exact measurements may be found on the recipe card that can be printed off below. This recipe is ideal for doubling, if not tripling in quantity!
How to make Cinnamon Roll Icing
Butter should be creamed until it is smooth and creamy in a large mixing dish. Alternately add the powdered sugar and the liquid ingredients. 1 cup of powdered sugar, followed by a little amount of liquid, repeated several times. This aids in the achievement of the ideal uniformity. Using a large spoon, generously drizzle the frosting over freshly baked cinnamon buns. Allowing my cinnamon rolls to cool for about 5 minutes before frosting them helps to ensure that the icing stays on top and does not run down the edges of the rolls.
How long will the icing last?
It is possible to anticipate this frosting to last up to 2 weeks if it is stored properly in an airtight container in the refrigerator.
Can you make this icing without milk?
If you don’t have any milk on hand, you may use water as a replacement. Alternatively, liquid coffee creamer, half-and-half, or any comparable liquid might be used, however any flavoring would likely alter the flavor of the frosting. If you liked what you saw here, you can find much more onFacebook, Instagram, and Pinterest! I’d love to get in touch with you! Sign up for my weekly email using the form below to ensure that you never miss a new recipe!
Pair your Cinnamon Roll Icing with:
- Recipes for Cinnamon Rolls, Homemade Donuts, Monkey Bread, and Apple Pull Apart Bread
- 1/2 cup butter
- 3 cups powdered sugar
- 1 to 2 teaspoons vanilla
- 1 1/2 tablespoons milk
- Using an electric mixer, cream the butter until it is creamy. Add the powdered sugar one cup at a time, alternating with a liquid, until the mixture is smooth. a mixture of 1 cup powdered sugar and vanilla extract, 1 cup powdered sugar and milk, and 1 cup powdered sugar Make a liberal amount of icing for warm cinnamon buns. It will keep in the refrigerator for up to 2 weeks.
Every Tuesday, a new recipe video is released—subscribe now! 186 calories|30 grams of carbohydrates|1 gram of protein|8 grams of fat|5 grams of saturated fat|20 milligrams of cholesterol|68 milligrams of sodium|29 grams of sugar|236 international units of vitamin A|2 milligrams of calcium|1 milligram of iron
This entry was posted on August 26, 2020 byCakeWhiz— It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. Cinnamon roll icing recipe that is quick and easy to make with only a few simple ingredients in 10 minutes. Made without the use of cream cheese, this dessert is smooth, creamy, and bursting with vanilla and butter. It is sometimes referred to as “cinnamon bun frosting.” With the sticky, creamy frosting sprinkled on top of the cinnamon rolls, this is one of those desserts that genuinely elevates the dish above and above.
How to make cinnamon roll icing recipe from scratch without cream cheese?
- Powdered sugar, butter, vanilla essence, and milk should all be mixed together before baking a cake. They should be combined until they are smooth and creamy in texture. Preparation — Using a spatula, apply the glaze across the warmed buns.
How do you make icing without butter (Cinnamon roll glaze)?
Anything produced without butter is referred to be a glaze, and it’s as simple as mixing together milk, powdered sugar, and extract until it’s thick enough to be poured over the rolls rather than spread on top of them. It should have a consistency that is similar to corn syrup.
Variations for cinnamon roll frosting
Cream cheese frosting for cinnamon rolls—instead of the recipe below, use myBest Cream Cheese Frosting. Spread it on heated rolls, allowing it to melt a little bit. Incorporate sprinkles – This will result in a bright and cheery funfetti frosting that is perfect for children’s birthday parties. Use it on other baked items – such as other rolls, muffins, cookies, brownies, bars, cakes, and cupcakes – to give them a different flavor profile. Add food coloring-You may colour the icing whatever color you like by using liquid food coloring or gel colors.
You may also use the zests of oranges, lemons, and limes in this recipe.
Make it chocolaty by mixing in little cocoa powder for a subtle chocolate flavor or by adding small chocolate chips. Stir in some Oreos — Crush up a few Oreos and mix them into the frosting to give it a cookie and cream taste. Mix in nuts for a nutty taste by using coarsely chopped pecans.
Refrigerate – Store in the refrigerator for up to 1 week in a tightly sealed container. Freeze for up to one month in a tightly sealed container. When you’re ready to eat it, defrost it in the refrigerator overnight or at room temperature for 30-40 minutes before serving.
Tips and Techniques
Do you want to reheat this icing? No. Simply spread it on heated bread and enjoy. The frosting will become ooey gooey as a result of the heat from the rolls. What is the best way to make icing thicker? Increase the amount of powdered sugar and decrease the amount of milk in the recipe. What is the best way to make frosting thinner? More milk can be added if necessary to get the required consistency. Unsalted butter should be used since it avoids the frosting from getting too salty when baked.
- Don’t substitute margarine or shortening for butter – This is because butter has a lot of flavor and depth that the other two components don’t have.
- Once the frosting has been scooped onto your spatula and held its form without spilling, you will know it is done.
- Is it possible to make dairy-free icing without using milk?
- Because they blend together smoothly and uniformly at room temperature, all of the components should be at room temperature.
More Frosting Recipes
- Cake with sugar cookie frosting
- Cake with blackberry buttercream frosting
- Cake with strawberry buttercream frosting
- Cake with marshmallow frosting
- Cake with peanut butter frosting
- Cake with chocolate cream cheese frosting
Homemade Cinnamon Roll Icing
Cake with sugar cookie frosting; cake with blackberry buttercream frosting; cake with strawberry buttercream frosting; cake with marshmallow frosting; cake with chocolate cream cheese frosting
- 3 cups powdered sugar
- 1/2 cup unsalted butter at room temperature
- 3 cups flour 2 teaspoons vanilla extract, preferably clear extract to avoid discoloration
- 2 to 3 tablespoons whole milk or heavy cream
- Mix together the powdered sugar, butter, vanilla extract, and milk in a medium-sized mixing bowl until smooth and creamy
- (Optional) Pour the sauce over the heated buns and spread evenly. Some of the glaze will be absorbed by the clay, while other portions will be left to set on top. Enjoy
- Take a look at all of my suggestions above
- Leftovers can be kept in the fridge for up to 3 days if they are placed in an airtight container. Prior to applying it on your baked products, reheat it first.
The following are the calories: 1128kcal, the carbohydrates: 181g, the protein 1g, the fat 47g, the saturated fat 29g, the cholesterol 124mg, the sodium 416mg, the potassium 20mg, the sugar 177g, the vitamin A 1418IU, the calcium 31mg, and the iron 1mg. Course:Dessert Cuisine:American Calories:1128 written byCakeWhiz/on August 26, 2020 / 1 comment
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Vanilla Glaze for Cinnamon-Bun Bites (recipe below). Jennifer Causey is credited with this image.
Recipe Summary test
Makes 1 cup of finished product. Advertisement
- 2 tablespoons unsalted butter, melted
- 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- The first step is to combine the sugar and salt in a small bowl. In the second step, whisk together the butter, milk and vanilla extracts before stirring into the sugar until it forms a homogeneous paste. Advertisement Refrigerate the glaze until you’re ready to sprinkle it over the cinnamon-bun bits (about 30 minutes). Before using, mix the ingredients together until smooth.
Cinnamon Roll Frosting
Recipe for quick cinnamon roll frosting that is rich and creamy with just the right amount of sweetness. Made in less than 5 minutes with only 5 easy ingredients and no cooking time!
Cream Cheese Frosting for Rolls
This is my go-to recipe for handmade cinnamon rolls, and it has become a family favorite. It’s a mashup of two of my favorite frostings: buttercream and cream cheese whipped cream. Everything about it is rich and creamy, with just the proper amount of sweetness. It has a very sweet flavor and is smooth and creamy to the touch. It is really simple to make and gives the ideal amount of richness to baked products. Only 5 simple ingredients are required, and the dish may be prepared in less than 5 minutes.
We really enjoy using this frosting to decorate cinnamon rolls, but it’s also delicious on sugar cookies, cinnamon roll cookies, and banana bars. And, let’s be honest, you can eat it by the spoonful if you want to. Because, really, how can you say no?!
5 Simple Ingredients
- Make certain that the cream cheese is softened before using it. Butter: The finest butter to use is unsalted, softened butter. If you’re in a hurry, you’ll want to know how to fast soften butter. Use more powdered sugar for a thicker consistency and less powdered sugar for a thinner consistency. The flavoring agent pure vanilla extract gives a pleasant boost to the dish. Milk: Add as much as you need to get a thinner or drippier consistency. It is also possible to use cream.
How to Make Cinnamon Roll Frosting
- MIX. Combine the softened cream cheese and softened butter in a mixing bowl until smooth. In a separate bowl, whisk together the powdered sugar and vanilla until well blended and fluffy
- ADVANCED Taste and adjust seasonings with extra salt or vanilla if necessary. If the mixture is excessively thick, a tablespoon or two of milk or cream can be added to thin it down. Add 1/2 cup extra powdered sugar if you want it thicker or more sweet
- Then spread it out. Once the frosting is finished, use a spatula to apply it on top of the heated cinnamon buns.
Tip: If you like a runnier consistency, add extra milk to make the glaze more of a cream cheese glaze consistency.
Make Ahead + Storage
It goes without saying that whenever I make overnight cinnamon rolls, I also prepare this recipe the night before. As a result, everything is knocked out and ready to go the next morning when you get up. Once you’ve finished making the cinnamon roll frosting, it will keep in the refrigerator for 3 to 5 days at room temperature. You could even prepare it a couple of days ahead of time if you wanted to!
A Versatile Frosting
You don’t have to use this icing only for cinnamon buns! Some of my favorite ways to use it are on top of ricotta cookies, raspberry sweet rolls, red velvet brownies, and pumpkin bars. Any sweet bread, buns, or dessert will benefit from this delicious finishing touch!
More Recipes You’ll Love:
- Cinnamon Roll Monkey Bread
- Orange Sweet Rolls
- Churro Cupcakes with Cream Cheese Frosting
- Cinnamon Sugar Crescent Rolls
- Cinnamon Roll Monkey Bread
Cinnamon Roll Frosting Recipe
- This simple cinnamon roll frosting is rich and creamy, and it has just the right amount of sweetness to compliment the cake. Made in less than 5 minutes with only 5 easy ingredients and no cooking time! Preparation time: 5 minutes Time allotted: 5 minutes
- Softened cream cheese (2-4 ounces)
- Softened butter (about 6 tablespoons)
- 1 1/2 to 2 cups powdered sugar, plus more sugar if necessary
- 1 tablespoon of vanilla essence Use as much milk or cream as you need
- Cream the cream cheese and butter together in a large mixing bowl until creamy. Then, using an electric mixer, whip in the powdered sugar and vanilla until blended and frothy. Don’t overwork the mixture. To adjust the consistency, add a tablespoon or two of milk or heavy cream as needed
- Season with a touch of salt and more vanilla if preferred. For a little sweeter or more dense texture, you may alternatively add 1/2 cup extra powdered sugar at this point. Alternatively, if you like a more glaze-like consistency, you can add extra milk or cream. Refrigerate for up to 3-5 days before serving. Then sprinkle the mixture on top of the heated cinnamon buns.
The following are the calories: 134kcal|carbohydrates: 15g|protein:1g|fat: 8g| saturated fat: 5g|cholesterol:23mg|sodium:74mg|potassium:10mg|sugar: 15g|vitamin A: 272IU|calcium: 9mg|iron: 1 mg
Make the Perfect Cinnamon Rolls With Vanilla Frosting
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Amount per serving|
|% Daily Value*|
|Saturated Fat 8g||40%|
|Dietary Fiber 2g||6%|
|Total Sugars 34g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Although cinnamon rolls appear to be the same on the exterior, they are available in a number of distinct variations. A simple vanilla glaze is applied to some, while a sour cream cheese icing is applied to other desserts. Some feature raisins, while others just demonstrate that butter, cinnamon, and sugar are the appropriate filling ingredients when combined. Additionally, two cinnamon buns may include the same ingredients but have completely distinct textures—one mushy, the other crumbly—despite the fact that they contain the same components.
- This recipe provides a traditional and delectable cinnamon bun with vanilla icing that is sure to please.
- If you like, you may substitute any sort of chopped nut in lieu of the raisins.
- Adding nutmeg, cloves, and spices to your pie filling will give it the right autumnal touch.
- Coffee or hot chocolate should be served with the cinnamon buns.
Click Play to See These Classic Cinnamon Rolls Come Together
“Cinnamon rolls are time-consuming to prepare, but the rewards are well worth the effort. If this is your first time making something like this, this recipe is a fantastic place to start. The cinnamon-sugar flavor of the cooked buns is pleasant, and the icing is just the right thickness. When preparing the dough, you’ll have a lot of dishes to clean up, but cleaning is quick during the first rise.” Colleen Graham is the author of this piece.
Colleen Graham’s novel The Spruce “data-caption=”” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ class=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true” srcset=”636w” src=”636w” src=”636w”” Rolls are used in the following situations:
- 3 a quarter teaspoon of active dry yeast
- 1/4 cup warm water (about 105 degrees Fahrenheit)
- 1/2 cup shortening or unsalted butter, melted 1/2 teaspoonkosher salt
- 1 big egg, beaten
- 4 cups sifted all-purpose flour (adjust to taste)
- 1 cup milk
- 1/3 cup granulated sugar
- 1 1/2 teaspoons kosher salt Cooking spray, which is used for frying
To be filled out:
- Unsalted butter, melted, to taste
- 1/2 cup (4 ounces) sugar, as much or as little as desired
- 1/2-cup lightly toasted light brown sugar, packed (adjust amount as needed)
- 1 to 2 teaspoons ground cinnamon
- Optional: raisin topping
For Vanilla Icing, use the following ingredients:
- 3 to 4 tablespoons milk or cream
- 2 cups confectioners’ sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon pure vanilla extract
Make the Dough
- Gather all of the necessary components. To make the spruce / Bahareh Niati, combine the warm water and active dry yeast in a small mixing bowl and set aside until foamy, about 10 minutes. A large heatproof bowl should be used to mix the shortening and Bahareh Niati together. Using a heavy-bottomed pan, bring the milk to a boil over medium-high heat. Shortening / Bahareh Niati
- Pour the scalded milk over the shortening and mix thoroughly. Stir in the sugar and salt with a wooden spoon until the mixture is smooth and creamy. Allow the mixture to cool for a few minutes before serving. Combine the Bahareh Niati and the dissolved yeast in a mixing bowl until well combined. Bahareh Niati / Spruce
- Add the flour cup by cup, mixing thoroughly after each addition, until the mixture is smooth. The dough should be soft to the touch but firm enough to be handled easily. The Spruce / Bahareh Niati
- Knead the dough on a lightly floured board or surface until it is elastic and smooth, about 10 minutes. Do not use more than a few tablespoons of flour at a time. To make the Spruce / Bahareh Niati, place the dough in a greased mixing bowl, cover with plastic wrap, and set aside for 90 minutes or until doubled in size. The Spruce / Bahareh Niati (The Spruce)
Fill, Roll, and Bake the Rolls
- Shortening, butter, or nonstick cooking spray should be used to grease two 9-inch spring form pans or one 9-by-13-inch baking pan before baking. The Spruce / Bahareh Niati: Turn the dough out onto a lightly floured surface or board and knead for another minute or two. Shape the dough into a 16 × 10-inch rectangle by patting or rolling it out. Brown sugar should be sprinkled on top after the butter has been brushed on generously. In a large mixing bowl, combine the spruce / Bahareh Niati, cinnamon, and raisins, if using, and spread evenly over the butter and brown sugar mixture. Making the Spruce: Begin by rolling the dough into a tight spiral, starting from one of the long ends. Use a sharp knife or dental floss to cut the log into roughly 14 pieces, each one 1 to 1 1/2 inches thick. The Spruce / Bahareh Niati: Using the Spruce / Bahareh Niati, arrange the slices in an oiled baking dish. Remove from oven and cover with plastic wrap, allowing it to rise for another hour or until the rolls have doubled in size. Preheat the oven at 350 degrees Fahrenheit while the dough is rising for the second time. Bake the Spruce / Bahareh Niati for 25 to 30 minutes, depending on how large it is. After 15 minutes, check on the rolls to see if they are browning too rapidly
- If they are, cover with a piece of foil. Allow the rolls to cool for 5 minutes before transferring them to a serving tray before icing them. The Spruce / Bahareh Niati The Spruce / Bahareh Niati (The Spruce)
Make the Icing
- Gather all of the necessary components. The Spruce / Bahareh Niati (The Spruce) In a medium-sized mixing bowl, combine the confectioner’s sugar, butter, and vanilla extract. In a small bowl, whisk together the flour, baking powder, and salt until the mixture is thick and yogurt-like in consistency. The Spruce / Bahareh Niati (The Spruce)
Finish the Rolls
- Spread the frosting over the heated buns and serve immediately. The Spruce / Bahareh Niati (The Spruce)
- Make certain that your milk cools down once it has been scalded. Liquids that reach temperatures above 110 degrees Fahrenheit can kill the yeast
- If you’d like to spread out the processes of this recipe over several days, you may chill the dough overnight during its first or second rise. It’s possible that this will even improve the flavor of your cinnamon buns. Frosting the cinnamon buns while they are still warm is the finest way to enjoy them. As you can see, this is a pretty thick frosting, and the heat will help the icing to spread evenly
- To give the filling a more prominent cinnamon taste, add 2 teaspoons ground cinnamon (instead of 1) in the mixture
How to Store Cinnamon Rolls
- If you want to keep your cinnamon buns moist, you should store them in an airtight container to prevent them from drying out. When stored at ambient temperature for two to three days and in the refrigerator for approximately a week, they retain their freshness. Cinnamon buns may be frozen for a longer period of time. In order to prevent them from sticking together, wrap each roll separately in plastic wrap and then store them in a zip-top bag
- If you want to keep them in the pan, you should cover them in two layers—plastic wrap first, then foil—before freezing. The rolls will remain delicious when frozen for approximately four months.
Why Are My Cinnamon Rolls Tough?
Making homemade cinnamon buns that are soft and moist is all about using the appropriate quantity of flour. Excessive flour may result in dry and rough cooked buns when you use too much. Make certain to measure the flour for this recipe after it has been sifted (4 cups weigh about 560 grams if you prefer to use a scale). Then, following the recipe’s guidelines, add just enough flour to make a soft dough that can be kneaded easily. Finally, sprinkle the board with just enough flour to keep the dough from clinging to it while you work with it to finish.
Cinnamon Roll Icing
Utilizing just the appropriate amount of flour while making homemade cinnamon buns is essential. Excessive flour may result in dry and rough cooked buns when you bake them. It is important to note that after sifting the flour, you must measure it (4 cups weigh about 560 grams if you prefer to use a scale). Continue with the recipe, adding only enough flour to make a soft dough that can be kneaded easily. Finally, lightly dust the surface with flour to prevent the dough from clinging to it while you work with it.
- A period of 20 minutes a little about the author Kristyn Merkley is a model and actress. My name is Kristyn, and I’m the mother of SIX stinkin’ gorgeous children as well as the wife of my smokin’ hot husband, Lo, who I met on the internet. My mother’s maiden name is Luna, and I’m one of the many “Lil’ Lunas” (little Lunas) in the family that enjoy making things. All things creative – from recipes to home design to presents and gift ideas – are welcome on my blog, and I welcome your comments and suggestions. Welcome
Make-Ahead Cinnamon Rolls with Cream Cheese Frosting
time limit of twenty minutes Author’s Biography Kristyn Merkley is a writer and actress who lives in Los Angeles, California. My name is Kristyn, and I’m the mother of SIX stinkin’ gorgeous children and the wife of my smokin’ hot husband, Lo. I’ve been married for almost a decade and have three children. In fact, the name Luna was given to my mother by her mother’s family, and I am one of many talented “Lil’ Lunas” among them. All things creative – from recipes to home design to presents and gift ideas – are welcome on this blog, where I want to inspire others.
How to Make Overnight Cinnamon Rolls
a period of twenty minutes The Author’s Biography Kristyn Merkley is a writer and actress. Greetings, my name is Kristyn, and I am the mother of SIX stinkin’ gorgeous children as well as the wife of my smokin’ handsome husband, Lo. My mother’s maiden name is Luna, and I’m one of the many “Lil’ Lunas” (little Lunas) in the family that enjoy crafting. All things creative – from recipes to home design to presents and gift ideas – are welcome on our blog, where I want to inspire you. Welcome;
How to Make the Best Cream Cheese Frosting
Prepare to meet the lightest, tangiest cream cheese frosting you’ve ever slathered on top of warm cinnamon rolls. A few simple techniques can go a long way toward ensuring that your cream cheese frosting is just perfect:
- First, cream the cream cheese until it is creamy, then add the butter and mix well. To avoid lumps, sift the confectioners’ sugar before adding it to the bowl of the mixer.
And that, my friends, is a major victory in the breakfast department. It’s Cinnamony-perfect: swirly, buttery, and even better than Cinnabon. To truly master homemade dough, watch the video below to learn about the unusual location where I prove my cinnamon roll dough! Do you want to know more? Join Just a Taste and you’ll receive new recipes, meal ideas, and a newsletter delivered directly to your email. Also, be sure to follow us on Facebook, Twitter, Pinterest, and Instagram for all of the newest news and updates.
For the cinnamon roll dough:
- 12 teaspoons active dry yeast (one 3/4-ounce packet)
- 4 14 cups all-purpose flour (plus additional flour for spreading the dough)
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup plus 1 Tablespoon sugar, divided
- 1 cup whole milk
- 1/2 cup plus 1 Tablespoon sugar, divided 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 2 big eggs, at room temperature
For the filling:
- Three table spoons unsalted butter, melted
- One cup packed light brown sugar
- One-fourth cup sugar
- One-and-a-half teaspoons cinnamon
For the cream cheese frosting:
- 3 tablespoons unsalted butter, heated
- 1 cup packed light brown sugar
- 1/4 cup sugar
- 1 12 teaspoon cinnamon
Make the cinnamon roll dough:
- The milk and butter should be heated on the stovetop or in the microwave until they are warm to the touch but not hot (the temperature should be below 110°F). In a separate bowl, add 1 tablespoon sugar and the yeast, stirring to incorporate, and leave it aside for 5 minutes. The flour, cinnamon, salt, and the remaining 12 cup sugar are mixed in a stand mixer fitted with the dough hook attachment until well combined. Mix for 8 minutes until the dough is smooth, adding the yeast mixture and eggs as needed. (The dough will have a slight sticky texture.) Fill a clean, oiled mixing basin halfway with the dough and wrap it tightly in plastic wrap. Location the bowl in a warm, dark place to prove for approximately 1 hour, or until it has doubled in size. Butter a 9-inch-by-13-inch baking dish
- Set aside. Remove the dough to a lightly floured work surface, then use a rolling pin to form it into a roughly 12×20-inch rectangle that is 1/4-inch thick
- Using a pastry brush, liberally coat the dough with melted butter. In a separate dish, mix together the brown sugar, sugar, and cinnamon, then sprinkle it on top of the melted butter to coat it evenly with sugar. Starting at one of the long edges of the rectangle, shape the dough into a tight log, and then cut the log into 12 2-inch rounds with a sharp knife
- Place the rounds in the baking dish that has been prepared (discarding any smaller ends). Cover the baking dish with plastic wrap and set it aside in a warm, dark location for 30 minutes to allow the cinnamon rolls to rise a second time after the first. (Note: At this point, you can cover the pan tightly with plastic wrap and place the rolls in the refrigerator overnight. On the day of baking, follow the recipe instructions to the letter.)
- Preheat the oven to 350 degrees Fahrenheit. Bake the cinnamon rolls for 22 to 25 minutes, or until they are light golden brown. (Please keep in mind that if you are baking the cinnamon rolls straight from the fridge, you need allow an additional 10 minutes for baking time.)
- During the baking of the cinnamon rolls, prepare the cream cheese icing.
Make the cream cheese frosting:
- The butter and cream cheese should be combined in the bowl of a stand mixer fitted with a paddle attachment until smooth. Toss in the vanilla essence and blend with the buttermilk, salt, and confectioners’ sugar until well-combined
- Spread liberally over the cinnamon buns once they have been allowed to cool fully. It is best if you serve it quickly. ★ Have you tried this recipe yet? Don’t forget to give it a star rating at the bottom of this page.
Recipe courtesy of Just a Taste. Please do not reprint this recipe without first obtaining my consent. In order to showcase this recipe on your website, please rewrite the technique of preparation and include a link to this page as the source of inspiration. Postal Service Date 593 calories, 81 grams of carbohydrates, 8 grams of protein, 26 grams of fat, 15 grams of saturated fat, 98 milligrams of cholesterol, 335 milligrams of sodium, 166 milligrams of potassium, 2 grams of fiber, 45 grams of sugar, 885 international units of vitamin A, 87 milligrams of calcium, 2.5 milligrams of iron
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Copycat Cinnabon Frosting
How to Make Copycat Cinnabon Frosting – Discover the key to reproducing the incredible flavor of Cinnabon frosting in your own home! Hint: there are two important considerations to bear in mind. My favorite cinnamon bun icing, in my view, comes from Cinnabon, and it has been a long time since I first had it. As a child, my family would purchase Cinnabons for us to indulge in (and argue over) after we had finished opening all of the gifts. In addition to the cinnamon buns, there would be little containers loaded with fluffy clouds of icing.
- Even when I graduated from high school, moved away from home, and established my own family, I maintained the Christmas morning cinnamon bun ritual.
- The key to crafting great Copycat Cinnabon Frosting was ultimately discovered after several Christmas seasons of testing and trial and error.
- Cinnamon buns are frequently consumed in the morning, when nearly no one want something overly sweet so early in the day.
- Due to the very positive response from my family, I am now making this dish twice a year.
- They (especially my adult sisters) would have a hand in making it more frequently, but then it wouldn’t be quite as unique.
- 1-1/2-pack softened cream cheese (4 oz)
- 1 cup sifted powdered sugar
- 1 teaspoon vanilla essence
- 1 teaspoon fresh lemon juice
- 1 stick melted butter (4 oz)
- 1/2 package softened cream cheese (4 oz)
- 1 cup sifted powdered sugar
- 1 teaspoon vanilla essence
- 1 teaspoon fresh lemon juice
This recipe yields roughly 2 cups of whipped cream frosting. Refrigerate until ready to use, but allow to come to room temperature before serving.
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It is possible that this content contains affiliate links. Please review our disclosure policy. Cinnamon roll frosting made with only five ingredients (including vanilla and cream cheese) is the best you will ever taste. This deliciously creamy and rich frosting is simple to make and can be completed in 10 minutes, transforming regular cinnamon rolls into the ultimate morning treat. Are you looking for another dessert to impress your friends and family? Make Red Velvet Cheesecake Bites, Cream Cheese Lemon Crumb Cake, and Salted Caramel Stuffed Double Chocolate Cookies, among other things, to satisfy your sweet need.
- This is it!
- This is the ultimate, best-ever, perfect-in-every-way cinnamon roll frosting that puts a stop to all other cinnamon roll icings on the market.
- As a result, I’m making amends now.
- To be honest, it’s so good that I’ve used it for everything from cakes to cookies to brownies to bars, as well as for dipping just about everything.
- Due to the popularity of this frosting, I’ve had folks cook cinnamon rolls and place a special order for the icing over the phone.
So I’ve made a batch, or even a double or treble recipe, to carry with me to brunches, where I’ll be able to spread it over someone else’s freshly baked cinnamon rolls straight from the oven.
How do you Make Icing for Cinnamon Rolls?
The greatest cinnamon roll frosting does not require a large number of ingredients or a significant amount of time. Everything is ready in only ten minutes with only five ingredients!
- Cook the butter in a medium saucepan over medium heat on the stovetop until it has melted completely. Once the butter has completely melted, continue whisking it over medium heat until the butter begins to change color from yellow to golden. Once it has turned golden, you may remove it from the heat source completely.
Using an electric mixer, whip together the browned butter and cream cheese for 2-3 minutes, until the mixture is extremely frothy and creamy. Starting with 1 cup of powdered sugar at a time, alternately adding 1 to 2 tablespoons of milk, and repeating this process until both quantities are used up. The vanilla and more milk (1 tablespoon at a time) should be added after all of the powdered sugar has been combined. Continue mixing until the icing is smooth and spreadable.
Expert Tips and Tricks
I’ve been making this cinnamon roll frosting for years and have received so many requests for the recipe that I’m quite sure I know what I’m talking about. Allow me to share all of my favorite techniques with you!
- So what is it about this frosting that makes it superior to other cinnamon roll icing recipes? It’s all because of the browned butter! The only thing you have to do is melt the butter on the stove (I know a lot of recipes ask for softened butter, but I’m telling you, melting the butter is critical here) and then whisk it for a few more minutes over medium heat until the color darkens from light yellow to a golden yellow. It is not necessary to wait for the browned butter to solidify before combining it with the remaining ingredients. You want the frosting to have a smooth feel to it. As you combine it with the melted cream cheese and milk, it will have cooled down sufficiently. Keep a close watch on the butter as it begins to brown. You want to whisk it often, and you want to avoid burning it. I recommend applying the frosting on the cinnamon rolls as soon as they are baked, while they are still warm, to ensure that it has a wonderful dark golden color. You may keep it in the fridge for up to five days before using it if you’re taking it to brunch or if you’re planning to eat it later. If you want a glaze rather than icing on your cinnamon rolls, add extra milk to thin it out before pouring it over the buns just before serving.
Can you use Water instead of Milk for Cinnamon Rolls?
Yes, if you choose, you may use water for the milk in these rolls as well. It’s possible that the butter and cream cheese are sufficient amounts of dairy for you. Simply replace the water with milk in a one-to-one ratio to achieve the desired result. Remember that your icing may be thinner and less creamy as a result of the water you’ve added; thus, properly mix between each spoonful of water you add to ensure you haven’t added too much. You can always add more, but you won’t be able to take anything away.
- 3 cups powdered sugar, 6 tablespoons melted butter, 4 ounces softened cream cheese, 12 teaspoon vanilla essence, 4-10 tablespoons milk (as necessary)
- Melt the butter in a medium sauce pan over medium heat until it is melted. Once the butter has been melted, continue to whisk over medium heat until the butter has changed color from yellow to golden. Remove the pan from the heat
- For the frosting, in a medium-sized mixing bowl, combine the butter and cream cheese for 2-3 minutes, or until extremely frothy and creamy
- Powdered sugar should be incorporated one cup at a time, with 1-2 teaspoons of milk added after each addition of powdered sugar. As soon as all of the powdered sugar has been mixed, add in the vanilla and more milk (1 tablespoon at a time) until the icing is a smooth, spreadable consistency
- Spread immediately over cinnamon rolls, or store refrigerated in an airtight container for up to five days in the refrigerator.
Over medium heat, melt the butter in a medium-sized saucepan. Once the butter has melted, continue whisking over medium heat until the butter has changed color from yellow to golden. Heat should be turned off. For the frosting, in a medium-sized mixing bowl, combine the butter and cream cheese for 2-3 minutes, or until light and frothy. Powdered sugar should be added in one cup at a time, with 1-2 tablespoons of milk added in between each cup of powdered sugar that is added in. Once all of the powdered sugar has been mixed, add in the vanilla and additional milk (a tablespoon at a time) until the icing is a smooth, spreadable consistency (about 10 minutes).
Ree’s Famous Cinnamon Rolls Are the Best You’ll Ever Eat
First and foremost, let’s make the dough. In a saucepan, combine 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar. “Scald” the mixture by heating it (heat until just before the boiling point.) Turn off the heat and let 45 minutes to 1 hour for the room to cool. Go fold clothes, sculpt, or play Twister with your mailman, or whatever you choose to do with your time. When the liquid is lukewarm to warm, but not hot, add in 2 packets Active Dry Yeast, stirring constantly. Allow this to settle for a minute or two so that the yeast may get warm, wet, and happy.
- Combine the ingredients in a large mixing bowl.
- Put the rest of your wrapping paper in the trash, or construct a Lego Rottweiler, or practice Yoga, or watch Home Shopping Network and get a frozen pizza oven for your countertop, or some cellulite cream.
- Add 1 additional cup of flour at this point.
- Combine the ingredients in a large mixing bowl.
- Just keep a watch on it, and if it starts to spill out of the pan, simply punch it back down into the pan.
- Let’s go ahead and do it, shall we?
- Take half of the dough and shape it into a rough rectangle.
As you roll it out, the rectangle should become wider and longer in both width and length.
She came over to my house to help me bake cinnamon buns.
Sprinkle the dough with 3/4 to 1 cup melted butter at this point.
You already know what you want.
This is not a low-calorie option.
Now add 1 cup of sugar over the butter, followed by a generous dusting of cinnamon on top of the sugar.
As you roll, keep the roll as tight as possible.
After that, squeeze the seam of the roll together to seal it.
One tablespoon of melted butter should be spread in seven round cake or pie plates made of aluminum foil.
Using the remaining half of the dough, repeat the process until the dough is all used up.
Allow the rolls to rise for 20 to 30 minutes before baking at 375 degrees for 15 to 18 minutes, or until they are light golden in color.
1 bag of powdered sugar should be added to a mixing basin.
a half-cup of milk 1/4 cup melted butter.and 1/4 cup freshly made coffee.
Then get a large, muscular, and virile man to stir it up for you.
The consistency of the mixture should be thick yet pourable.
After you take the rolls out of the oven, generously sprinkle icing over them to finish them off.
Don’t be scared to drown those pups if you have to.
These aren’t low in calories.
The icing will become a part of the cinnamon buns as it settles into place.
That’s not to say that I’ve ever done anything like that.
I’m a role model when it comes to self-discipline.
That’s right, it’s me, Miss Will Power.
And if I do, I’m constantly on the lookout for methods to make up for it by increasing my exercise level or fasting for many weeks.
Go forth and conquer the world!
Please do that and report back to me.
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Homemade Soft Cinnamon Rolls
This recipe makes a pan of buttery soft, gooey cinnamon sweet, and extra fluffy handmade cinnamon rolls, which are topped with tangy cream cheese frosting and sprinkled with ground cinnamon and sugar. It’s been a reader favorite recipe for years, and I like it so much that I’ve converted this rich dough into apple cinnamon rolls, pecan sticky buns, and maple cinnamon rolls to name a few variations. It is possible to complete the cinnamon buns in a few hours, or you can begin the process the night before by choosing the overnight preparation option.
After creating numerous additional batches over the course of seven years, as well as responding to readers’ comments and queries, I decided it would be advantageous to update the post with more useful information and success strategies to aid others.
Tell Me About These Cinnamon Rolls
- Texture:Because this is one of my richest handmade doughs, you can expect a soft, springy, and fluffy texture from the outset of your baking experience. The optional bread flour will make your rolls a bit chewier than they would be if you used all-purpose flour
- I normally use all-purpose flour. Flavor: The aroma of freshly baked cinnamon buns is seductive and welcoming on its own. Once you take that first bite, you’ll be greeted by a freshly baked dough swirling with limitless pockets of delicious and gooey cinnamon (in the manner of Cinnabon!) Ease: Homemade dough and shaped loaves take attention to detail and perseverance. The dough is rather uncomplicated and simple to form, as long as you have plenty of flour on hand to coat your hands, work area, and rolling pin before you begin. Time: This dough will need to rise twice. Once you’ve figured out the assembling procedure, the preparation should go rather quickly. Preparation time should be at least 4-5 hours from start to finish, or it may be spread over two days if you choose the overnight option. Whatever method you pick, bear in mind that the majority of the time will be spent with your hands off while the dough rises.
What Readers are Saying:
“I HAD to come here and post such a glowing review. At 9:05 a.m., I finished baking and icing these cinnamon buns. In a home of only three individuals, it is now 10:55 a.m., and there are only two people remaining. “This is the finest dish I’ve ever attempted,” says the cook. – Chelsea et al. “Delicious and straightforward to prepare! Cooking with yeast and baking handmade cinnamon buns were both new experiences for me, and this was an excellent recipe to begin with. “Everyone at breakfast was really taken aback.” Hannah is a young woman who lives in the United States.
I’ve experimented with a variety of cinnamon roll recipes and this is my new favorite.
“This was just what I was looking for!” – Brice Brice Brice Brice Brice
Are You a Yeast Beginner? Use My Guide.
A lot of new bakers are intimidated by the prospect of working with yeast. But consider this: yeast is merely another element in the dough that has to be added to the mix.
- Before beginning any yeast bread recipe, make sure you go through our Baking with Yeast Guide. I provide realistic responses to several often asked yeast questions.
7 Crucial Ingredients in the Cinnamon Rolls Dough
You are welcome to proceed directly to the recipe. However, if you’re new to baking bread, the following explanations are based on lessons I’ve acquired over the years and will be quite beneficial to you. 1.
- Whole milk: Whole milk is the best choice for the richest-tasting cinnamon buns possible. Buttermilk works just as well as regular milk without any modifications to the recipe. Nondairy milks have been effectively replaced by a large number of readers. To save time, you can substitute 2 percent or 1 percent milk
- However, you should avoid using nonfat milk. Sugar: In order to make the dough, you’ll need 2/3 cup of white granulated sugar. Use 2 Tablespoons in step 1 (the proving stage) and the remaining amount in step 2 (the cooking step). Yeast: You may use either active dry yeast or quick yeast for this recipe. Regardless of the option you pick, make sure to follow the instructions precisely as instructed. Even if you use quick yeast, you’ll need to prove it in warm milk with a little sugar before using it. By doing this step, you can check that the yeast is active and has not expired. While the majority of yeast these days is already active, this brief 5-10 minute process avoids you from wasting your time if the yeast is no longer active. The rise times will take a little longer if you use active dry yeast instead of instant yeast. During the past ten years or more, Red Star Yeast has been my go-to brand. Platinum Yeast from Red Star is something I constantly suggest. Butter: Because this is a rich dough, it contains fat, which helps to ensure that the dough is supple. Use 1/2 cup of softened butter, which should be split into four pieces before adding to make it simpler to combine
- Eggs: Eggs, like butter, promise a softer, richer dough texture. Salt: Dough is tasteless if it is not salted. Flour: Flour is the building block of the dough’s structure. Either all-purpose flour or bread flour can be used for this recipe. If you use bread flour, the rolls will be a little chewier than if you use all-purpose flour. It isn’t a significant difference, so don’t be concerned if you only have all-purpose flour on hand. (That’s the phrase I’m most familiar with!)
Milk (whole): Whole milk is great for making the most delicious cinnamon buns. With no modifications to the recipe, buttermilk works just as well. The use of nondairy milks has been effective for many readers. To save time, you can substitute 2 percent or 1 percent milk; however, you must avoid using nonfat milk. In order to make the dough, you’ll need 2/3 cup of white granulated sugar. Use 2 Tablespoons in step 1 (the proving stage) and the remaining amount in step 2 (the cooking process); Active dry yeast or quick yeast are also acceptable options.
- Even if you use quick yeast, you’ll still need to prove it in warm milk with a little sugar.
- While the majority of yeast these days is already active, this fast 5-10 minute process avoids you from wasting your time if the yeast is no longer alive and well.
- It has been Red Star Yeast that I have relied on for over a decade.
- Butter: Because this is a rich dough, it contains fat, which helps to ensure that the dough is tender and fluffy.
- If you don’t add salt, the dough is tasteless.
Alternatively, all-purpose flour or bread flour can be substituted for this recipe. By using bread flour, you should expect the rolls to be a little chewier. Don’t be concerned if you just have all-purpose flour on hand; the difference isn’t significant. (That’s the phrase I’m most familiar with!).
You should be able to see something like to this after allowing the heated milk, some of the sugar, and yeast to settle for 5-10 minutes. The top will have a little frothy appearance: It’s typical for the dough to be a little mushy and sticky after it’s been mixed together for awhile. Step 3: Knead the dough on a lightly floured surface or in the mixer for a few minutes until it is smooth and elastic. What Happens If I Don’t Have a Stand Mixer on Hand? If you don’t have a mixer, you may use a big wooden spoon or rubber spatula to combine the dough ingredients together.
- A hand mixer can be used, although the sticky dough tends to get trapped in the beaters on a regular basis.
- Allow the dough to rise until it has more than doubled in size: Roll out the dough once it has been punched down.
- Baker’s Tip: When you return to the dough, it should have stretched out far more easily.
- It’s time to roll it up: Print Cut the roll into 12 rolls, each measuring approximately 1.5 inches in diameter, with a very sharp knife.
- Allow the rolls to rise until doubled in size and fluffy, which should take around 1 hour.
- For those who don’t care for cream cheese frosting, you may use vanilla icing, brown sugar icing from these pumpkin donuts, maple icing from maple cinnamon rolls, or even caramel icing fromapple cinnamon buns to decorate the rolls.
5 Success Tips
- In the filling, you may use either brown sugar or granulated sugar: I used to use granulated sugar in the cinnamon sugar filling, but I recently converted to brown sugar to give it a little more taste. Brown sugar does not necessary make the filling more wet
- Because there is so much butter in the filling, it is moist and gooey regardless of the sugar used. You can use whatever type of sugar you choose
- The best pan to use is: I recommend using a glass or aluminum pan with a 913 inch diameter. Ceramic frying pans should be avoided. If you are forced to use ceramic, bear in mind that the rolls may likely take longer to bake all the way through. Cinnamon buns that are evenly baked: Because they are extra-large and fluffy cinnamon rolls, tenting them with aluminum foil after about 15 minutes in the oven will assist to ensure that both the centers and the tops cook evenly during the baking process. Using this method, you can prevent the tops from browning too rapidly before the middle have time to cook. Want to work on this dough but don’t have time for it all morning? You are welcome to prepare the dough the night before if you choose. This is a fantastic technique to save time in the morning so that you can get out of bed and have breakfast more quickly. Make sure to read the complete recipe below for my make-ahead/overnight instructions.
How to Freeze Cinnamon Rolls So They Still Taste Fresh
Allow me to offer a tip I’ve picked up over the course of several years of working with this dough. Rolls can be prepared in advance and frozen to ensure that they retain their freshness when needed.
- Here’s how it’s done: Step 9 involves baking the buns for only around 10 minutes. Allow to cool fully before covering and freezing. To prepare the rolls for serving, remove them from the freezer and set them in the refrigerator overnight to defrost. Finish baking them for around 15-20 minutes once they have been thawed.
When I give cinnamon rolls as gifts to people, I frequently utilize this approach. Simply copy and paste or write down the directions for freezing the cinnamon rolls. Using this strategy is especially beneficial if you have guests coming over, want to save time, or are entertaining around the holidays. Print
This recipe makes a pan of buttery soft, gooey cinnamon sweet, and extra fluffy handmade cinnamon rolls, which are topped with tangy cream cheese frosting and sprinkled with ground cinnamon and sugar. It is possible to complete the cinnamon buns in a few hours, or you can begin the process the night before by choosing the overnight preparation option.
- 3 cups (135g) granulated sugar, divided
- 1 cup (240ml) whole milk, warmed to approximately 100°F (38°C)
- 1 cup (240ml) whole milk, warmed to about 100°F (38°C)
- 1 and 1/2 Tablespoons (14g) active dry or instantyeast (2 standard size packets)*
- 1 and 1/2 Tablespoons (14g) active dry or instantyeast 2 big eggs, at room temperature
- 1/2 cup (115g) unsalted butter, melted at room temperature and sliced into 4 pieces
- 1/2 teaspoon salt
- 4 1/2 cups (563g) all-purpose flour or bread flour (spoonleveled), plus additional flour as needed for hands or work surface
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda To prepare the bowl, combine 2 tablespoons canola, vegetable, or olive oil (or use nonstick spray)
- Unsalted butter, melted to room temperature (6 tablespoons/90 g)
- A half cup (100 g) of packed light or dark brown sugar OR granulated sugar (I like brown sugar)
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
Cream Cheese Icing
- 3/4 cup (56g) full-fat block cream cheese, melted at room temperature
- 1 and 1/4 cups (150g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream or milk
- 1/2 teaspoon pure vanilla extract
- Prepare the dough as follows: In the bowl of your stand mixer set with the dough hook or paddle attachment, whisk together the warm milk, 2 tablespoons sugar, and the yeast until well combined. Allow the mixture to sit for approximately 5 minutes, or until it becomes frothy on top. If you do not have access to a mixer, you can complete this step in a big mixing bowl and then combine the dough using a large wooden spoon or rubber spatula in the following step. It will need a little arm muscle to complete the task. A hand mixer can be used, although the sticky dough tends to get trapped in the beaters on a regular basis. Hand mixing with a wooden spoon or rubber spatula is a preferable method.*
- Toss in the remaining sugar (which should be 1/2 cup) and the softened butter, beating on medium speed until the butter is somewhat crumbled and combined. Add the eggs and salt and mix on a medium speed until everything is well blended. Because the butter will not be fully incorporated into the mixture, don’t be concerned if it remains in chunks. Slowly add the flour, one cup at a time, while the mixer is still running, making sure each cup is well integrated before adding the next. When you’ve added 4 cups of flour, add the remaining 1/2 cup and continue to mix until the dough comes together and pulls away from the edges of the basin, about 3 minutes. The dough will be pliable. Make the dough by kneading it: To finish, either leave the dough in the mixer and beat on low speed for a further 3 minutes, or knead by hand for 3 minutes on a lightly floured surface. First thing in the morning, lightly lubricate a big mixing bowl with oil or spray it with nonstick spray. Place the dough in the basin and swirl it around to coat it with oil on both sides. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel to keep the bacteria from growing. Allow the dough to rise in a generally warm place for 2 hours, or until it has doubled in size, before shaping. The baking time is around 2 hours if I let it on the counter to rise. (See my response to the question Where Should Dough Rise? in myBaking with Yeast Guide for a little reduction in rise time.)
- Grease and coat the bottom and sides of a 9×13 inch metal or glass baking dish with cooking spray or parchment paper
- The dough should be rolled out as follows: To release the air from the dough, punch it down. Prepare a lightly floured work surface and, using a lightly floured rolling pin, form the dough into a rectangle measuring 12-18 inches in length. Make certain that the dough is smooth and uniformly thick. If the dough continues to shrink as you roll it out, stop what you’re doing, cover it gently with a clean kitchen towel, and set it aside for 10 minutes to allow the gluten to relax. When you return to the dough, it should be much simpler to stretch out. For the filling: Spread the softened butter evenly over the surface of the dough. The softer the butter is, the simpler it will be to distribute it throughout this stage of the process. (You may soften it by microwaving it for a few seconds if necessary.) To make the sugar and cinnamon mixture, combine them in a small mixing dish. Sprinkle over the butter in an equal layer. Roll the dough into a log that is 18 inches long and tightly rolled. If some of the filling leaks out, sprinkle it on top of the roll before rolling it up. Cut the dough into 12 even rolls, each about 1.5 inches in diameter, using an extremely sharp knife. Place the rolls in the baking pan that has been prepared
- 2nd Rise: Cover the rolls securely and allow them to rise until they have doubled in size, about 1 hour. (Alternatively, see the nightly option below.)
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Bake for approximately 25-28 minutes, or until the tops are gently browned and crispy. After about 15 minutes, tent the top of the pan with a piece of aluminum foil to prevent the tops from browning too rapidly and baking unevenly on the bottom. Remove the pan from the oven and set it on a wire rack to cool for approximately 10 minutes while you prepare the frosting. Make the frosting by following these steps: A handheld or stand mixer with with the paddle or whisk attachment may be used to cream the cream cheese in a medium-sized mixing basin until it is smooth and creamy. Combine the confectioners’ sugar, milk, and vanilla extract in a mixing bowl. 30 seconds on low speed, then switch to high speed and continue beating for 1 minute. Spread the frosting on the heated buns and serve them right away
- Leftover frosted or unfrosted rolls should be carefully wrapped and stored at room temperature for up to 2 days or in the refrigerated for up to 5 days
- Instructions for Making Ahead – Overnight: To create the rolls the night before serving, follow the recipe through step 7. Refrigerate the rolls for 8-12 hours once they have been firmly wrapped. (16 hours maximum
- 8-12 hours is preferable, but 16 hours is acceptable if absolutely necessary). (Do not work more than 16 hours each day.) Remove the mixture from the refrigerator the next morning and let it to stand on the counter for 1-2 hours before proceeding with step 9
- Instructions for Making Ahead – Freezing: Baked rolls may be stored for up to 2-3 months in advance. To prepare, thaw overnight in the refrigerator and then reheat before serving. You may also freeze the unbaked buns in the following manner: Step 9 involves baking the buns for only around 10 minutes. Allow it cool fully before covering firmly and freezing. To prepare the rolls for serving, remove them from the freezer and set them in the refrigerator overnight to defrost. Finish baking them for around 15-20 minutes once they have been thawed. The nicest and richest tasting dough may be made with whole milk, which we recommend. You may also use buttermilk in this recipe. In a pinch, 2 percent, 1 percent, or nondairy milk will do as a substitute. Nonfat milk should not be used. When it comes to yeast, you may use either active dry or quick yeast in this recipe. All of the instructions are the same as before. When active dried yeast is used, the rise periods are normally a little longer than when using fresh yeast. For answers to frequently asked questions about yeast, consult myBaking with Yeast Guide. Other Icing Alternatives: As an alternative to cream cheese frosting, you may use vanilla icing, brown sugar icing from these pumpkin donuts, maple icing from maple cinnamon rolls, or even caramel icing from apple cinnamon rolls to decorate the warm rolls. Gluten Free: Because we have not tested this recipe using gluten-free flour, we are unable to guarantee the outcome.
Overnight cinnamon rolls, homemade cinnamon rolls are some of the terms used to describe this recipe.